RU2373766C1 - Jelly confectionary goods production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry namely to methods of production of confectionary goods which can be used as separate semi-products or additives. Puree is prepared out of beet root pulp for which purpose beet roots are washed, blanched in water at 95-100°C during 15-20 minutes, peeled, minced till particles size not more than 5 mcm, then 0.2-0.3% of citric acid is added to minced product mass, mixed and pressed. Water at 80-85°C with water duty 1 is added to the pressed mass, mixed during 15-20 minutes, repeatedly pressed, water at 80-85°C with water duty 1 is added to the pressed mass, the mass is boiled while mixing during 60 minutes, boiled mass is minced till particles size 30-40 mcm. Puree with 3.7% of dry matter is obtained. Agar is soaked for swelling in the prepared puree made of beet roots pulp. After two hours of soaking natrium lactate is added to the mass, the mass is warmed up till agar is dissolved, after that stevioside, sugar, molasses are added. Jelly mass is boiled till dry substances content 45-55%, poured into forms, cooled till jelly is formed, taken out of forms, maturated and packaged.

EFFECT: invention allows to produce a product of high quality, enriched with minerals and food fibers with decreased sugar content and energy value, expand range of food products produced while using new semi-products made of beet roots, decrease jelly mass boiling time.

1 tbl, 2 ex

Description

The invention relates to the food industry, and in particular to methods for the production of confectionery products, which can be used both as a finished product in the retail network, and in the confectionery, baking industry in the form of semi-finished products or additives.

The closest in technical essence and the achieved effect is a method of producing jelly marmalade, which involves soaking, swelling, washing agar, preparing agar-sugar-syrup syrup, boiling jelly mass, cooling the mass, cutting it, casting jelly mass into molds, marmalade gelation, sampling from molds, marmalade aging, sprinkling with sugar, drying and cooling, packing and packaging of products [A. Zubchenko Technology of confectionery production [Text]: textbook / A.V. Zubchenko; Voronezh. state technol. Acad. - 2nd ed., revised. and add. Voronezh, 2001 .-- 430 p. - p.149-151].

The disadvantages of this method are:

- high sugar content in finished products;

- high energy value of finished products;

- the duration of the process of boiling jelly mass.

An object of the invention is to develop a method for the production of jelly confectionery products, which allows to obtain a high quality product rich in minerals and dietary fiber, with low sugar content and energy value, to expand the range of food products obtained using new semi-finished products from sugar beets, to reduce the duration of the process of boiling jelly masses.

To solve the technical problem of the invention, a method for the production of jelly confectionery products is proposed, characterized in that mashed sugar beet pulp is prepared, for which sugar beet root crops are washed, blanched in water at a temperature of 95-100 ° C for 15-20 minutes, cleaned, crushed to a particle size of not more than 5 mm, add 0.2-0.3% citric acid to the mass of the crushed product, mix, compress, add water at a temperature of 80-85 ° C to the pressed mass with a hydromodule 1, mix for 15-20 minutes repeated о they are pressed, water with a temperature of 80-85 ° С is added to the pressed mass with a hydromodule 1, it is cooked with stirring for 60 minutes, the welded mass is ground to a particle size of 30-40 microns, mash is obtained with a solids content of 3.7%, then the agar is soaked for swelling in the prepared puree from the pulp of sugar beets, after two hours of swelling, sodium lactate is added to this mass, heated until the agar is dissolved, then stevioside, sugar, molasses are added and the jelly mass is boiled to a solids content of 45-55%, cast into forms, cool for stu ignorance, selected from forms, allowed to stand, stacked and packaged, the jelly mass is prepared with the following component ratio, wt.%:

- sugar 11.9-22.3;

- molasses 19.8-22.3;

- agar 0.8-0.9;

- sodium lactate 0.8-0.9;

- mashed sugar beet pulp 53.5-66.6;

- stevioside 0.13-0.16.

The technical result is to increase the nutritional value of finished products due to the content of dietary fiber (pectin, hemicellulose, cellulose), minerals (macrocells (potassium, sodium, magnesium, calcium, phosphorus) and trace elements (iron, zinc, copper, manganese) , a reduction in energy value up to 40% compared to traditional jelly marmalade, a decrease in the duration of the process of boiling jelly mass.

The method is as follows.

Mashed sugar beet pulp is prepared, for which sugar beet root crops are washed, blanched in water at a temperature of 95-100 ° C for 15-20 minutes, cleaned, ground to a particle size of not more than 5 mm, 0.2-0.3 are added % citric acid to the mass of the crushed product, mix, press, add water at a temperature of 80-85 ° C to the pressed mass at a hydraulic unit of 1, mix for 15-20 minutes, press again, add water at a temperature of 80-85 ° C to the pressed mass hydromodule 1, cook with stirring for 60 minutes, grind the cooked th mass to a particle size of 30-40 microns, get mashed potatoes with a mass fraction of solids (SV) of 3.7%. The agar is soaked for swelling in the prepared puree from the pulp of sugar beets, two hours later, sodium lactate is added to the mixture of puree and agar, heated to dissolve the gelling agent, stevioside, sugar, molasses are added. The resulting mixture is boiled to a content of CB = 45-55%, since even with such a content of CB the jelly mass is capable of forming strong jelly. The mass is cooled, cut, poured into molds, cooled for jelly formation, the products are removed from the molds. Then the products stand, while the solids content of 50-60% is achieved, stacked and packaged.

Jelly mass is prepared in the following ratio of the components of the prescription mixture, wt.%:

- sugar 11.9-22.3;

- molasses 19.8-22.3;

- agar 0.8-0.9;

- sodium lactate 0.8-0.9;

- mashed sugar beet pulp 53.5-66.6;

- stevioside 0.13-0.16.

Received jelly confectionery products have the following indicators:

- pleasant sweet and sour taste;

- gelatinous consistency;

- the correct form;

- CB content = 50-60%.

Jelly confectionery with mashed sugar beet pulp and stevioside is rich in dietary fiber and minerals, have a reduced energy value.

The method is illustrated by the following examples.

Example 1

Mashed sugar beet pulp is prepared, for which sugar beet root vegetables are washed, blanched in water at a temperature of 100 ° C for 20 minutes, cleaned, ground to a particle size of not more than 5 mm, 0.2% citric acid is added to the mass of ground product, mix, compress, add water at a temperature of 85 ° C to the pressed mass with a hydraulic module 1, mix for 15 minutes, press again, add water to a pressed mass with a hydraulic module 1, cook with stirring for 60 minutes, grind the cooked mass to a particle size of 30 -40 microns. In the prepared puree from the pulp of sugar beet with a content of CB = 3.7%, the agar for swelling is soaked. After 2 hours, sodium lactate is added to the mixture of mashed potatoes and agar, heated to dissolve the gel former, stevioside, sugar, molasses are added. The resulting syrup is boiled to a content of CB = 55%. The resulting mass is cooled, cut, poured into molds, cooled for jelly formation, the products are removed from the molds, their maturation to the content of CB = 60%, stacking and packaging.

Jelly mass is prepared in the following ratio of the components of the prescription mixture, wt.%:

sugar 22.27;

- molasses 22.3;

- agar 0.9;

- sodium lactate 0.9;

- mashed sugar beet pulp 53.5;

- stevioside 0.13.

Organoleptic and physico-chemical parameters of jelly confectionery products are given in the table.

Example 2

The products are prepared analogously to example 1, but the root crops are blanched in water at a temperature of 95 ° C for 15 minutes, 0.3 wt.% Citric acid is added to the pulverized to a particle size of not more than 5 mm, water is added at a temperature of 80 ° to remove soluble substances C and stirred for 20 minutes, the jelly mass is boiled to a content of CB = 45%, the products stand to a content of CB = 50%. Jelly mass is prepared in the following ratio of the components of the prescription mixture, wt.%:

- sugar 11.9;

- molasses 19.8;

- agar 0.8;

- sodium lactate 0.8;

- mashed sugar beet pulp 66.54;

- stevioside 0.16.

Organoleptic and physico-chemical characteristics of jelly confectionery products are given in the table.

Table Name of indicator Jelly marmalade on agar (control) Jelly confectionery Example 1 Example 2 Taste Characteristic of this product, sweet and sour Pleasant sweet and sour Smell Characteristic of this product, without extraneous Corresponding to the added flavor, without extraneous Color Characteristic of this product, corresponding to the added dye Yellow or matching dye added Consistency Gelatinous The form Correct, with clear contours, slight overflows allowed Surface Sprinkled with sugar Slightly oily to the touch CB content,% 82 60 fifty Titratable acidity, degrees 12 13 16 Mass fraction of reducing substances,% 16 17 16 Energy value, kcal / kJ 308/1286 226/943 188/785 The content of dietary fiber, g / 100 g of product 11.1 14.2 16,0

As can be seen from the examples and tables, the proposed method allows to obtain a high-quality product with a high content of dietary fiber and low energy value.

A change in the mass fraction of mashed sugar beet pulp less than 53.5% leads to a slight increase in food and a decrease in energy value, as well as a slight decrease in the cost of the product. With a change in the mass fraction of mashed sugar beet pulp more than 66.6%, the quality of jelly confectionery products decreases, they acquire granularity, which negatively affects organoleptic characteristics.

A change in the mass fraction of stevioside below 0.13% leads to a decrease in the sweetness of the product compared to traditional marmalade. With an increase in the mass fraction of stevioside over 0.16%, the products acquire a specific aftertaste of the sweetener.

Thus, the proposed method for producing jelly confectionery products in comparison with the prototype allows you to:

- get a new high-quality product, enriched with dietary fiber and minerals, having low sugar intensity and low energy value;

- reduce the duration of the process of boiling jelly mass;

- expand the range of confectionery products using semi-finished products from sugar beets.

Claims (1)

A method for the production of jelly confectionery products, characterized in that mashed sugar beet pulp is made, for which sugar beet root crops are washed, blanched in water at a temperature of 95-100 ° C for 15-20 minutes, cleaned, crushed to a particle size of not more than 5 mm, add 0.2-0.3% citric acid to the mass of the crushed product, mix, compress, add water at a temperature of 80-85 ° C to the pressed mass with a hydromodule 1, mix for 15-20 minutes, compress again, add to pressed mass of water with a temperature of 80-85 ° C at g dromodule 1, cook with stirring for 60 minutes, grind the cooked mass to a particle size of 30-40 microns, obtain mashed potatoes with a solids mass fraction of 3.7%, then agar is soaked for swelling in prepared mashed sugar beet pulp, after two hours swelling is added to this mass of sodium lactate, heated until the agar is dissolved, then stevioside, sugar, molasses are added and the jelly mass is boiled to a solids content of 45-55%, cast into molds, cooled for gelation, selected from the molds, stand, stack and pack at this jelly mass is prepared in the following ratio of components, wt.%:
sugar 11.9-22.3 syrup 19.8-22.3 agar 0.8-0.9 sodium lactate 0.8-0.9 mashed sugar beet pulp 53.5-66.6 stevioside 0.13-0.16